According to cheese maker Margaret Morris, Lankaaster, a ‘washed-curd’ cheese, is modelled after boerderij kaas (farm cheese) from the Netherlands. Washing the curd involves draining the whey off the curds prior to pressing. The curds are then bathed in water. The result is a cheese that has less lactose, which allows for a slower fermentation Slowing down the fermentation then reduces the acidity, or sharpness in the cheese. Lankaaster is ‘grassy and sweet with a buttery note on the back end’ with a smooth, supple mouth feel. Aged Lankaaster will give up some of its mellow qualities as the flavour intensifies with further ripening, but never to the same degree of sharpness typical of aged cheddar, whose curds are not washed. This cheese is only available in Ontario. It is simply good in a sandwich, but, in our house, it was gone before that possibility could even be considered.

Click on any thumbnail or [MORE] for a larger image and full description. Available cheeses change on a regular basis. Cheeses listed will not necessarily be available at any given time.